Chunky Apple Butter
Make apple butter from scratch. Slather it on toast or muffins, and you will swear it is apple pie on bread. Food blogger Marc Matsumoto guides you through this apple butter recipe with step-by-step pictures of the directions in a full post on the Fresh Tastes blog.
- 4 large apples
- 1/4-1/2 cup light brown sugar (to taste)
- 2 tablespoons white wine
- 1/4 teaspoon cinnamon
- 3 tablespoons unsalted butter
- Peel, quarter, and then core the apples. Cut the cored wedges in half lengthwise, then slice the apples crosswise. It doesn't have to be exact since you'll be mashing them later anyway but they should be roughly the same size, so they cook evenly.
- Place the sliced apples in a large heavy bottomed pot with a lid, and then add the sugar, wine, and cinnamon. Cover with a lid and cook over low heat for 20 minutes to allow the apples to release their liquid.
- Remove the lid, turn up the heat to medium, and then continue to cook for about 10 minutes to burn off extra liquid. The apples are done when they are tender and there is almost no liquid remaining in the pot. Stir frequently and be careful not to burn them. Taste the apples at this point and add more sugar if they’re not sweet enough.
- When the apples are done, turn off the heat, and then add the butter. Use a potato masher to roughly mash up the apples along with the butter. I like my apple butter a little chunky, so I don't mash it very much but if you want it smooth, you could run it through a food processor instead.
- Allow the apple butter to cool, and then transfer it to an airtight container. It should keep in the fridge for up to 2 weeks, provided you use a clean spoon every time you scoop some out.